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Easy Fudge Brownies From Scratch

Updated on May 27, 2013
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When I was a kid, brownies were the ultimate dessert: chewy, warm, rich, and full of chocolate. Now that I have kids, they agree that, bar none, brownies make the tastiest treats, either after dinner or as a special snack in their lunchboxes. Store-bought brownies will hit the spot, but they're expensive and full of ingredients we don't like. Worse, my children are in nut-free classrooms, and finding nut-free brownies or other snacks is often difficult.

Fortunately, we have an alternative.

The brownies in this recipe are easily modified and can use any chocolate you have on hand, not just the chips in the recipe. I've made them with semi-sweet chocolate chips, milk chocolate bars, chocolate kisses, dark chocolate promises, and organic free-trade dark baking chocolate from the health food store. (They turned out great, with an orange hint I wasn't expecting. Yum!) Nut-free is as easy as reading the chocolate package.

The real secret to the texture of these brownies comes from the marshmallows, giving a chewy, cake-like brownie with the perfect amount of give. If not using marshmallows, add another egg.

By Whitney (originally posted to Flickr as the BAKED brownie) [CC-BY-2.0 (], via Wikimedia Commons
By Whitney (originally posted to Flickr as the BAKED brownie) [CC-BY-2.0 (], via Wikimedia Commons | Source

Cook Time

Prep time: 15 min
Cook time: 35 min
Ready in: 50 min
Yields: 24 brownies


  • 12 oz. (1 bag) semi-sweet chocolate chips, or 2 cups other chocolate
  • 4 tablespoons butter
  • 2/3 cup sugar
  • 3 tablespoons water
  • 3 eggs
  • 2 tsp vanilla extract, or 1 tbsp vanilla flavoring
  • 2 cups mini marshmallows
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cup flour
  1. Preheat oven to 350 F. Grease and flour 9 x 13 baking pan.
  2. Mix flour, salt, and baking soda in medium bowl. Set aside.
  3. Combine sugar, butter and water in large saucepan or pot. Cook over medium-low heat while stirring until mixture starts to bubble. Add marshmallows slowly. Stir constantly until smooth and bubbly.
  4. Remove from heat and immediately stir in 1/3 of the chocolate, mixing until melted. Add another 1/3. Repeat until mixture is blended. (If melting is difficult, return to hot burner but only until melted, or mixture will scorch.) Add vanilla and eggs.
  5. Add dry mixture and stir. (If making chocolate chunk brownies, add extra chocolate chips at this stage, and mix with spoon just enough to coat chips.) Transfer batter to pan.
  6. Bake for about 35 minutes, or until the top cracks open and steams. Test center with toothpick or fork. Serve warm with ice cream as a rich dessert, or refrigerate for a cool, fudgy snack.


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